Instant Pot Macaroni and Cheese

Name: Instant Pot Creamy Macaroni and Cheese
Prep time: 3 min
Cook time: 4 min
Total time: 20 min
Ingredients: 1 lb Pasta - I use large elbow macaroni noodles; 4 cups water ((or chicken broth for extra flavor)); 4 tbsp butter; 2 tsp kosher salt (reduce salt to ½ (or to taste)if using salted broth); 1/2 tsp black pepper; 1 cup heavy cream; 2 cups sharp cheddar cheese (shredded); 2 cups Mexican or Colby Jack Blend Cheese (shredded)

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In just 20 minutes and with little effort, you can whip up the Creamiest Instant Pot Mac and Cheese. With our foolproof steps and insider tricks for achieving incredible flavor and texture, you’ll have the perfect weeknight side dish your family will be craving again and again.

A white bowl filled with cream instant pot macaroni and cheese with the instant pot in the background.

Nikki’s Recipe Roundup

Taste: This mac and cheese is everything you want—rich and packed with cheesy goodness. With a blend of cheeses and just the right seasonings, every bite is comforting and satisfying.
Texture: Super creamy and smooth, with pasta that’s perfectly cooked and holds onto the sauce well without being mushy.
Ease: This recipe couldn’t be easier! Just toss everything into one pot, press a button, and let the Instant Pot do the work. In about 20 minutes, all you need to do is stir in the cream & cheese for perfectly creamy mac and cheese, ready to enjoy!
Pros: Quick to make, family-friendly, and always a hit! Great for busy weeknights or gatherings, and you can customize it easily with different cheeses or add-ins.
Considerations: It’s best served fresh, as the pasta can absorb too much sauce if made too far in advance. If you make it ahead, a splash of milk during reheating helps revive the creaminess.
Recipe Repeatability: I can’t count the number of times I have made this—a gazillion! It’s a definite crowd-pleaser! Trust me, once you make it, you’ll find yourself making it on repeat—it’s just that delicious!

When my kids were in school, this Instant Pot Macaroni and Cheese became a regular request at our dinner table. After a busy day of homework, activities, and juggling schedules, nothing hit the spot quite like a bowl of creamy, cheesy goodness. It was quick to make, and I loved knowing I could put something comforting on the table they would eat without a fuss. Over the years, it became my go-to side dish for so many weeknight meals.

Even now, long after those school days, they still ask for it when they come over, and I’m more than happy to oblige! There’s something about this recipe that keeps it in high demand, and it’s been requested time and again for family dinners, potlucks, and even holidays. It’s become a little tradition of ours, and no matter how many times I make it, they never seem to get tired of all that cheesy goodness!

Ingredients Needed for Mac and Cheese in the Instant Pot

A labeled image of ingredients needed to make macaroni and cheese in the instant pot pot.

Large Elbow Macaroni Noodles – Holds sauce well and gives a hearty bite. You can use any small noodle here. Macaroni, cavatappi, small shells, rotini, and penne will also work.
Water or Chicken Broth – Broth adds extra depth and flavor.
Butter – Adds richness and helps create a creamy sauce.
Kosher Salt – Adjust based on whether to use salted broth and to taste.
Black Pepper – Balances the creaminess with a mild spice.
Heavy Cream – Makes the sauce silky and luscious.
Sharp Cheddar – Gives it a tangy, cheesy flavor.
Cheese Blend – I like to add a secondary blend of cheese; most often, I use a Mexican blend or Colby Jack. Feel free to use your favorites.

How To Make The Creamiest Instant Pot Mac and Cheese

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

A six image collage showing steps needed to make instant pot macaroni and cheese.

Add the uncooked pasta, water, salt, pepper, and butter to the inner pot of a 6-quart Instant Pot.
Place lid on instant pot and turn to locked/sealed position. Make sure the pressure valve is closed. Set to manual high pressure and cook for 4 minutes (5 minutes if you have a longer noodle or like them a little softer. When time is up, do a manual release by opening the valve and releasing pressure immediately. *See Note
Press or leave the warm button on. Pour in the heavy cream and slowly add cheeses while stirring until well combined and cheeses are melted. Place the lid back on until chees is melted and stir to combine. Season to taste and serve.

Recipe Tips for Homemade Mac and Cheese

This recipe has been tested in a 6-quart Instant Pot electric pressure cooker.

Shred your own cheese for smoother melting—pre-shredded cheese can sometimes be grainy. I have tested this with Sargento thick-cut pre-shredded cheeses and consistently get great results.
Adjust seasoning after cooking: Wait to add any additional seasoning until after adding the cheese, as it can add extra salt.
Release Pressure Immediately to avoid overcooking the pasta. If your Instant Pot allows, press the valve with a wooden spoon to slowly release the pressure. When opening the valve, some of the starchy water (foamy) will spew out. You may want to put a paper towel loosely over the valve or down around the Instant Pot or ensure you have it in an area that can be wiped up. I find that slowly releasing the steam at first helps prevent this from happening.
Let the cheese fully melt. Add the milk and slowly add the cheese, stirring to combine. Then, place the lid back on, let the cheese fully melt, and stir again before serving to get that perfect creamy texture.

An instant filled with creamy mac and cheese with a wooden spoon removing a serving.

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Variations and Substitutions

Cheese swap: Try gouda, gruyère, or mozzarella for a different flavor profile.
Add-ins: Stir in cooked bacon, ham, or rotisserie chicken for extra protein.
Spice it up: Add a pinch of cayenne, smoked paprika, or a dash of hot sauce for some heat.
Vegetable boost: Mix in steamed broccoli, roasted red peppers, or spinach for a veggie twist.
Lighter option: Swap heavy cream for whole milk or half-and-half to lighten it up.

Mac and Cheese Recipe FAQs

What’s the best cheese to use?

Sharp cheddar is a popular base, but mixing in cheeses like Monterey Jack, Colby Jack, A Mexican Blend, Mozzarella, Gouda, Swiss, or Parmesan adds depth and creaminess. Avoid pre-shredded cheese for smoother melting.

What if my mac and cheese is too thick?

Stir in more heavy cream, milk, or broth until it reaches your desired consistency.

How do I prevent clumping?

Add the cheese in gradually, stirring constantly to ensure smooth melting.

A silver fork picking up a bite of macaroni and cheese from a white bowl.

Making Instant Pot Mac and Cheese Ahead

Some recipes are perfect for making ahead, but mac and cheese just isn’t one of them if you’re aiming for the best texture. As it sits, the pasta continues to absorb the creamy sauce, which can lead to a drier dish and softer, almost mushy noodles.

So, if possible, I recommend making this right before serving for the best results. That said, I’ve had times where someone requested I bring this dish, and I made it ahead before traveling to the event—people still loved it! However, I still think mac and cheese is best when made fresh, right before serving.

Storage and Reheating

Store leftover mac and cheese in the fridge for up to 4 days.

To Reheat: You can add a little milk or cream, about a tablespoon for every cup, to revive the creaminess. Microwave in 30-second to 1-minute increments

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A white bowl filled with cream instant pot mac and cheese with the instant pot in the background.

Recipe

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In just 20 minutes and with little effort, you can whip up the Creamiest Instant Pot Mac and Cheese. With our foolproof steps and insider tricks for achieving the most amazing flavor and texture, you’ll have the perfect weeknight side dish your family will be craving again and again.

Ingredients

▢ 1 lb Pasta – I use large elbow macaroni noodles
▢ 4 cups water , (or chicken broth for extra flavor)
▢ 4 tbsp butter
▢ 2 tsp kosher salt, reduce salt to ½ (or to taste)if using salted broth
▢ ½ tsp black pepper
▢ 1 cup heavy cream
▢ 2 cups sharp cheddar cheese, shredded
▢ 2 cups Mexican or Colby Jack Blend Cheese, shredded